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Recipe Summary

prep:
25 mins
chill:
2 hrs to 1 day
Servings:
20
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Roasted Red Pepper and White Bean Spread

Ingredients

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Directions

Instructions Checklist
  • In a skillet heat 1/4 cup of the oil over medium heat. Add roasted peppers, garlic, and coriander seeds. Cook and stir for 2 minutes. Transfer mixture to a food processor. Cover; process until mixture is smooth. Transfer to bowl; set aside.

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Instructions Checklist
  • Place beans, salt, and pepper in a food processor. Add remaining 1/4 cup oil; process until mixture is smooth. (Or mash mixture with a potato masher until almost smooth.) Cover both mixtures; refrigerate 2 to 24 hours. Serve bean mixture and red pepper mixture with Cumin-Spiced Flat Breads. Makes 20 appetizer servings.

Nutrition Facts (Roasted Red Pepper and White Bean Spread)

237 calories; total fat 11g; saturated fat 2g; polyunsaturated fat 1g; monounsaturated fat 8g; cholesterol 0mg; sodium 493mg; potassium 177mg; carbohydrates 30g; fiber 4g; sugar 0g; protein 7g; vitamin a 0IU; vitamin c 30mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 2mg; vitamin b6 0mg; folate 40mcg; vitamin b12 0mcg; calcium 50mg; iron 2mg.

Cumin Spiced Flat Breads

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Split pita bread round into wedges. Place in a single layer on baking sheets. Brush with olive oil. Sprinkle with ground cumin and sea salt. Bake in a 350 degree F oven for 12 to 15 minutes until crisp and golden brown.

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